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Articles de revues sur le sujet « Apple juice industry waste »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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1

Hanh, Nguyen Thi, Nguyen Thi Trang, Nguyen Thi Minh Anh, Nguyen Thi Huong, Nguyen Van Hung, and Vu Thu Trang. "Removal of Tannins from Cashew (Anacardium Occidentale l.) Apple Juice in Binh Phuoc (Viet Nam) by Using Enzymatic Method." Journal of Law and Sustainable Development 11, no. 8 (2023): e840. http://dx.doi.org/10.55908/sdgs.v11i8.840.

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Objective: The study was conducted to identify the optimum condition for maximum tannin removal in cashew apple juice by enzymes. Tannin is the cause of astringency and reduces sensory value, which lead to underestimating the by-product of the cashew nut industry. The result of the study will help to utilize and convert cashew apples into a nutritious juice product, contributing to zero waste life and sustainable food production. Method: The study was conducted by examining the parameters of the detannying process by tannase enzyme and tannase combined with pectinase. The parameters for tannas

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Putra, Nicky Rahmana, Dwila Nur Rizkiyah, Ahmad Hazim Abdul Aziz, et al. "Waste to Wealth of Apple Pomace Valorization by Past and Current Extraction Processes: A Review." Sustainability 15, no. 1 (2023): 830. http://dx.doi.org/10.3390/su15010830.

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Every year, more than 50 million metric tons of apples are produced, and apple pomace is frequently discarded as waste in the food industry. Apple pomace, a byproduct of apple juice and cider production, is used as a sustainable raw material to make valuable products such as nutraceuticals and pectin. Apple pomace contains a substantial amount of antioxidant compounds, which have been related to several health advantages. Therefore, valuable components extracted from this byproduct may be used in the food and pharmaceutical industries. The common and new technologies to obtain valuable product

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Neshovska, Hristina. "DETERMINATION OF THE CHEMICAL AND MINERAL COMPOSITION OF APPLE POMACE IN RELATION TO ITS UTILISATION AS AN INNOVATIVE FEED RAW MATERIAL." Tradition and Modernity in Veterinary Medicine 9, no. 1 (2024): 72–80. https://doi.org/10.5281/zenodo.12743918.

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Globally, the food industry is one of the largest and fastest-growing industries. However, food production is also associated with the generation of tons of waste, which has a serious negative impact on the environment. Almost 50 % of fruits used for freshly squeezed juice production become waste. Animal husbandry and especially feed raw materials cultivation also has a serious ecological footprint on nature. The inclusion of these waste products in the feeding of farm animals could help to reduce economic losses, having a positive environmental effect as well. In this regard, the aim of

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Petrović, Marija, Sonja Veljović, Nikola Tomić, et al. "Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage." Food Technology and Biotechnology 59, no. 3 (2021): 282–94. http://dx.doi.org/10.17113/ftb.59.03.21.6759.

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Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilized. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueurs formulation was investigated. Experimental approach. Apple and chokeberry liqueurs (LA and LC) were produced from

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Kolanowski, Wojciech. "Perspective of Using Apple Processing Waste for the Production of Edible Oil with Health-Promoting Properties." Applied Sciences 14, no. 7 (2024): 2932. http://dx.doi.org/10.3390/app14072932.

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(1) Background: The effective management of waste and by-products generated in the food industry helps development and implementation of ranges of health-promoting products. The manufacturing of apple juice and cider results in the generation of large quantities of apple pomace. (2) Methods: This paper outlines the concept of a technological process for industrial-scale production of edible oil with a health-promoting fatty acids profile using dried apple pomace as a raw material. (3) Results: Described approach allows for innovative and profitable industrial-scale utilization of the pomace ge

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Buțerchi, Ioana, Liliana Ciurlă, Iuliana-Maria Enache, Antoanela Patraș, Gabriel-Ciprian Teliban, and Liviu-Mihai Irimia. "Valorisation of Beetroot Peel for the Development of Nutrient-Enriched Dehydrated Apple Snacks." Foods 14, no. 15 (2025): 2560. https://doi.org/10.3390/foods14152560.

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Beetroot peel, an underutilised by-product of the food industry, has significant potential for valorisation due to its high content of bioactive compounds and natural pigments. This study aimed to sustainably reintroduce beetroot peel into the food chain by enriching the nutritional value of dehydrated apple snacks. Five experimental formulations of apple slices were developed: dipped in 5% RBPP in water, dipped in 10% RBPP in water, dipped in 5% RBPP in 50% lemon juice, dipped in 10% RBPP in 50% lemon juice all seasoned with cinnamon powder, and a control formulation. The biochemical analysis

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Wang, Zhuoyu, Andrej Svyantek, Zachariah Miller, and Aude A. Watrelot. "Fermentation Process Effects on Fermented McIntosh Apple Ciders." Fermentation 10, no. 3 (2024): 115. http://dx.doi.org/10.3390/fermentation10030115.

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This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, an

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Zakariashvili, Nino, Izolda Khokhashvili, Lali Kutateladze, et al. "A New Functional Food Additive - Biomass Obtained by Bioconversion of Apple Juice Production Waste." International Journal of Environmental and Agriculture Research 11, no. 5 (2025): 08–14. https://doi.org/10.5281/zenodo.15552007.

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<strong>Abstract</strong><strong>—</strong> Functional food products rich in bioactive compounds (protein, lipids, vitamins, etc.) are especially demanded and popular in the modern food market. Due to its easy availability and low cost, apple juice production waste, which is produced in thousands of tons in Georgia, can be considered as a promising raw material for the production of functional food. Mycoprotein-enriched, easily digestible, non-toxic biomass was obtained as a result of successive experiments carried out in the biotechnology laboratory of the Durmishidze Institute of Bioch

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Škorjanc, Andreja, Sven Gruber, Klemen Rola, Darko Goričanec, and Danijela Urbancl. "Advancing Energy Recovery: Evaluating Torrefaction Temperature Effects on Food Waste Properties from Fruit and Vegetable Processing." Processes 13, no. 1 (2025): 208. https://doi.org/10.3390/pr13010208.

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Most organic waste from food production is still not used for energy production. From the perspective of energy production, one option is to valorise the properties of organic waste. The fruit juice industry is growing rapidly and generates large amounts of waste. One of the main wastes in food and fruit juice processing is peach pits and apple peels. The aim of this study was to analyse the influence of torrefaction temperature on the properties of food waste, namely apple peels, peach pits and pea shells, in order to improve their energy value and determine their potential for further use an

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Viegas, Ândria, Maria João Alegria, and Anabela Raymundo. "Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis." Gels 10, no. 9 (2024): 580. http://dx.doi.org/10.3390/gels10090580.

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Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology. Viscosity, elastic modulus (G′), viscous modulus (G″), and firmness were measured. Results indicated that both time and temperature s

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Valková, Veronika, Hana Ďúranová, Michaela Havrlentová, et al. "Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production." Plants 11, no. 9 (2022): 1256. http://dx.doi.org/10.3390/plants11091256.

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The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statisti

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Azari, Masoumeh, Saeedeh Shojaee-Aliabadi, Hedayat Hosseini, Leila Mirmoghtadaie, and Seyede Marzieh Hosseini. "Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum." Food Science and Technology International 26, no. 7 (2020): 603–13. http://dx.doi.org/10.1177/1082013220918709.

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Apple pomace is a valuable waste from the apple juice industry with high level of poly phenols and also phytate-free dietary fiber. This research was done to optimize and compare the physical properties of new gluten-free cake based on whole replacement of wheat flour with apple pomace powder using starch and xanthan gum by Mixture Design. The results of chemical analysis of apple pomace flour showed 10% moisture, 1.28% ash, 1.68% fat, 1.25% protein, 56% fiber and 9.62 mg gallic acid/g phenolic compounds. There was a significant difference in the texture of optimized apple pomace cakes in comp

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Zaky, Ahmed A., Dorota Witrowa-Rajchert, and Małgorzata Nowacka. "Turning Apple Pomace into Value: Sustainable Recycling in Food Production—A Narrative Review." Sustainability 16, no. 16 (2024): 7001. http://dx.doi.org/10.3390/su16167001.

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Apple pomace is a significant by-product generated during the making of apple juice. It is frequently discarded as waste, harming the environment and making it risky for people’s health. The primary goals of this narrative review are to discuss the composition, functional bioactives, extraction techniques, and current food applications of apple pomace. Given the immediate positive economic effects, higher yields from novel extraction techniques were determined to be paramount. In addition to bioactive substances, apple pomace has a high dietary fiber content that could be utilized in newly cre

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A.Naji, Ebrahim, Prasad G. Deshmane, Omkar C.Kamble, and Shubham S.Vachane. "Green Enzymes from Fruit Waste Aspergillus Sp-Derived Pectinase." Journal of Scientific Research 68, no. 01 (2024): 33–38. http://dx.doi.org/10.37398/jsr.2024.680104.

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Pectinase is one of the essential enzymes used in industry and biotechnology, along with cellulase and amylase. This study aimed to isolate pectinase-enzyme-producing organisms and characterise them. Fungal cultures with pectinase activity were isolated from different samples of rotten fruits like oranges, bananas, pomegranates, and soil samples. The fungal culture S2A, which was taken from the orange, had the most polygalacturonase (PG) enzyme activity out of the five samples. Its activity peaked on the fourth day at 0.179 U/mL of incubation under stationary conditions. According to microscop

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Raczkowska, Ewa, and Paweł Serek. "Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review." Nutrients 16, no. 16 (2024): 2757. http://dx.doi.org/10.3390/nu16162757.

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Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most commonly left behind after juice extraction. It is produced in large quantities: apple residues alone generate approximately 4 million tons of waste annually, which is a serious problem for the processing industry but also creates opportunities for various applications. Due to, among other properties, their high content of dietary fiber and polyphenolic compounds, fruit residues are used to design food with functional features, improving the nutritional value and health-promoting, technological, and sens

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Kulagova, E. P., O. L. Zubkovskaya, and N. R. Rabchonok. "Complex technological process for production of apple distillates and evaluation of its quality indicators." Proceedings of the National Academy of Sciences of Belarus. Agrarian Series 61, no. 3 (2023): 253–64. http://dx.doi.org/10.29235/1817-7204-2023-61-3-253-264.

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The research presented in the paper is related to solving an important and urgent problem in the wine industry – use of waste and by-products of production as secondary raw materials. In the course of the experimental part, generally accepted and special research methods and techniques were used; the peculiarities of the extraction and fermentation processes were studied. This is the first time when, in the technology of manufacturing apple distillates, a method was used to reduce the amount of the resulting head fraction during fractional distillation, and the prospects for the reuse of a new

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Szydłowska, Martyna, Aneta Wojdyło, and Paulina Nowicka. "Black and Red Currant Pomaces as Raw Materials to Create Smoothies with In Vitro Health-Promoting Potential." Foods 13, no. 17 (2024): 2715. http://dx.doi.org/10.3390/foods13172715.

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Pomace is a by-product resulting from the pressing of fruits and vegetables into juices, and it is typically treated as waste. Interestingly, pomace contains minimal amounts of protein and fat but is characterized by its high polyphenol and dietary fiber contents, which may have health benefits for human physiology. Therefore, they are a potentially attractive raw material for the food industry, but to our knowledge, no smoothies with their addition have been prepared and described so far. Consequently, products derived from apple juice, incorporating different doses of fresh (6% and 12%) and

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Stamatovska, Viktorija, and Gjore Nakov. "Management of apple and grape processing by-products. A review." Ukrainian Food Journal 11, no. 4 (2022): 498–517. http://dx.doi.org/10.24263/2304-974x-2022-11-4-4.

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Introduction. The by-products from the processing of apples and grapes can be excellent materials for the production of functional foods. In this case, the environment is preserved, and food products are enriched with important nutrients. Materials and methods. A systematization of the latest scientific research in terms of management of the waste from the production of apple juice and grape wine. Results and discussion. By-products of apple and grape processing contain important nutrients such as fibers, minerals, vitamins, polyphenols, and possess high antioxidant activity. In recent years,

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Cruz, Marco G., Rita Bastos, Mariana Pinto, et al. "Waste mitigation: From an effluent of apple juice concentrate industry to a valuable ingredient for food and feed applications." Journal of Cleaner Production 193 (August 2018): 652–60. http://dx.doi.org/10.1016/j.jclepro.2018.05.109.

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Borah, Mriganka Shekhar, Kasturi Pusty, Ajita Tiwari, KK Dash, CB Khobragade, and Awaneesh Kumar. "A Review on application of encapsulation technology for utilization of food waste." International Journal of Agricultural Invention 6, no. 2 (2021): 237–45. https://doi.org/10.46492/ijai/2021.6.2.11.

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from a variety of sources. In that food wastes or by-products are an excellent source of nutraceuticals, bioactive, inherently functional and possess many components that are good for human health. Food wastes or by-products convert to functional food ingredients it is a healthy trend in the food industry. Waste management is one of the major parts of the food industry. The large volume of the low-cost by-product gives economical advantage of its potentially valuable components and environmental benefits. Therefore, the recovery of by-products to health beneficial product and economic benefit

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Navarro, Marina Edith, Natalia Soledad Brizuela, Naiquén Elizabeth Flores, et al. "Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace." Beverages 10, no. 3 (2024): 52. http://dx.doi.org/10.3390/beverages10030052.

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Malolactic fermentation (MLF) is a biological process of deacidification of wines that may also help to increase the microbiological stability of the product and to enhance its sensorial attributes, in particular its aromatic profile. MLF can occur spontaneously due to the presence of indigenous bacteria in the environment of fermented beverages such as wines and ciders. However, the inoculation of lactic acid bacteria (LAB) starter cultures could prevent potential losses and standardize the process. The industrial-scale production of these starter cultures requires cost-effective, sustainable

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Shwaiki, Laila N., Aylin W. Sahin, and Elke K. Arendt. "Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast." Molecules 26, no. 1 (2020): 165. http://dx.doi.org/10.3390/molecules26010165.

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In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from ba

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Kannan, Vinoth, Vivek Rangarajan, Sampatrao D. Manjare, and Pramod V. Pathak. "Microbial Production of Value-added Products from Cashew Apples- an Economical Boost to Cashew Farmers." Journal of Pure and Applied Microbiology 15, no. 4 (2021): 1816–32. http://dx.doi.org/10.22207/jpam.15.4.71.

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Cashew farming-considered as one of the major profit-making agricultural businesses-requires renewed practices in processing its products and by-products for sustained growth. The current review highlights the commercial potential of cashew apples by proposing value-addition strategies through microbial fermentation routes that can help garnering additional profit to the growers. The immense potential of cashew apples and pulp wastes generated after juice-extraction in producing a range of products through the fermentation process such as bioethanol, hydrolytic enzymes, lactic acid, biosurfact

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Łusiak, Patrycja, Jacek Mazur, Paweł Sobczak, Kazimierz Zawiślak, and Marian Panasiewicz. "The Use of Carrot and Apple Pomace in the Production of Healthy Snack Bars." Agricultural Engineering 27, no. 1 (2023): 289–300. http://dx.doi.org/10.2478/agriceng-2023-0021.

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Abstract In recent years, the increasing popularity of healthy eating brought about a significant increase in the consumption of fruit and vegetables in the form of juices, purees and cocktails. In the process of their production, the byproduct is pomace, which is treated by the food processing industry as waste. Assuming that pomace accounts for only 20% of the raw material used, annually up to 630 000 tonnes of pomace are obtained globally. However, numerous studies have demonstrated that fruit pomace is a valuable source of many nutritious substances. The objective of the study was to devel

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Matran, Irina, Cristian Matran, and Monica Tarcea. "Sustainable Prebiotic Dessert with Sericin Produced by Bombyx mori Worms." Sustainability 15, no. 1 (2022): 110. http://dx.doi.org/10.3390/su15010110.

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(1) Background: The processing of silk threads secreted by the silkworm Bombyx mori leads to large amounts of sericin as textile waste. Its biochemical and medical properties open a new perspective for its use in the food industry and its authorization as a new food ingredient in the European Union, by the European Commission and the European Food Safety Authority. (2) Methods: Experimental and physico–chemical analyzes were carried out to obtain a sustainable prebiotic dessert with low energy value, containing Sericin produced by Bombyx Mori, which does not contain sugar and can be consumed b

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Salari, Saeed, Joana Ferreira, Ana Lima, and Isabel Sousa. "Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces." Foods 13, no. 5 (2024): 710. http://dx.doi.org/10.3390/foods13050710.

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The food processing industry is growing rapidly and producing large amounts of by-products, such as pomaces, which are considered as no-value waste and cause significant environmental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be used to create new functional food products. In the present study, the effects of particle size (PS) on the proximate composition, nutritional properties, and antioxidant activity of apple pomace flour (APF) and carrot pomace flour (CPF) were determined. Four different PS fractions, PS > 1 mm, 1 >

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Terenzi, Cristina, Gabriela Bermudez, Francesca Medri, et al. "Phenolic and Antioxidant Characterization of Fruit By-Products for Their Nutraceuticals and Dietary Supplements Valorization under a Circular Bio-Economy Approach." Antioxidants 13, no. 5 (2024): 604. http://dx.doi.org/10.3390/antiox13050604.

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Agri-food by-products, obtained as waste from the food industry, negatively impact the global economy and the environment. In order to valorize waste materials from fruit juices and tomato sauces as upcycled materials rich in health-promoting compounds, they were characterized in terms of polyphenolic and protein content. The results obtained were compared with those collected for their final products. The recovery of polyphenols was performed via ultrasound-assisted extraction (UAE). A high-performance liquid chromatography–diode array detector (HPLC-DAD) method was developed and validated to

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Effendi, Mas’ud, Siti Asmaul Mustaniroh, Febrina Grace Tri Anti, and Arifianto Hidayat. "Development of Apple Juice Beverage Industry In Batu City Through Marketing Intelligence And Strategic Alliances Approach." Agroindustrial Journal 2, no. 1 (2017): 93. http://dx.doi.org/10.22146/aij.v2i1.25001.

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The existence of apple juice industry in Batu is dominated by micro, small and medium enterprises (SMEs). This industry needs to be developed to direct the Batu potential as a tourism city through the development of agro-industry sector, which delivers added value. The purpose of this study to find out the source of the information, the type of information in the apple juice industry ingeneral and alliances form in the apple juice industry on micro and small scale that can be used for the development of the apple juice industry in Batu city. The results showed that the most important source of

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Savatovic, Sladjana, Aleksandra Tepic, Zdravko Sumic, and Milan Nikolic. "Antioxidant activity of polyphenol-enriched apple juice." Acta Periodica Technologica, no. 40 (2009): 95–102. http://dx.doi.org/10.2298/apt0940095s.

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This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash. After thermal treatment of raw apple juice, depectinisation, additional clarification and filtration, the clarified juice was obtained. In raw and clarified apple juice soluble solids, acidity, reducing sugar, total sugars and brown component content were determined, as well as total dry matter, ash, acidity, reducing sugar, total sugars, total pecti

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Samborska, Katarzyna, Alicja Barańska, Paulina Kamińska, Anna Kamińska-Dwórznicka, and Aleksandra Jedlińska. "Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products." Environmental Protection and Natural Resources 30, no. 3 (2019): 1–6. http://dx.doi.org/10.2478/oszn-2019-0010.

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Abstract The paper presents a new method for the reduction of waste production during juice processing through the reformulation of cloudy juices by ultrafiltration (UF), resulting in simultaneous production of a new type of cloudy juice of reduced sugar content. In contrast to the traditional juice production process, the final product was UF retentate. During UF, sugars were partially removed, while fibre and other macromolecular components present in a cloudy fraction, with health-promoting properties, were retained. Such treatment gives the possibility to reduce waste production during jui

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Nikulina, Svetlana, Natalia Fateeva, Evgenia Cherekanova, et al. "Features of the results of conductometric studies of apple juices." E3S Web of Conferences 392 (2023): 01014. http://dx.doi.org/10.1051/e3sconf/202339201014.

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By the conductometric method, the dependence of the specific electrical conductivity (χ) of five apple juice samples on the volume fraction (φ) of apple juice in a solution with distilled water. The dependence χ in the range φ from 0 to 1 acquires a power-law character (the correlation coefficient is close to 1), since a significant part of the mineral composition of apple juices consists of various organic acids. The technique fully complies with the principles of “green” chemistry, since the “waste” is apple juice diluted with distilled water.

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Буховец, Валентина, Valentina Bukhovets, Дарья Ефимова, Darya Yefimova, Людмила Давыдова, and Lyudmila Davydova. "New Production Technology for Nutritionally Enhanced Bakery Products." Food Processing: Techniques and Technology 49, no. 2 (2019): 193–200. http://dx.doi.org/10.21603/2074-9414-2019-2-193-200.

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The paper features nutritionally enhanced bakery products. N.I. Vavilov Saratov State Agricultural University conducts a series of research on the development of accelerated technologies for nutritionally enhanced bakery products. One of the main objectives of food industry is to develop healthy bakery products. Small power bakeries located in places of high demand are getting very popular. Mini-bakeries specialize in complementing products, e.g. malt rye bread and sweet rolls, as well as dietary, functional, and preventive bakery products. In Russia, apple juice is cheap and available, since

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Thiyonila, Berchmans, Mani Kannan, Rajandran Abisheik, and Muthukalingan Krishnan. "Characterization of Apple Juice Clarified by Tannase from Serratia marcescens IMBL5 Produced using Agro-industrial Waste Materials." Journal of Pure and Applied Microbiology 16, no. 1 (2022): 514–25. http://dx.doi.org/10.22207/jpam.16.1.49.

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In the present study, clarification of apple juice with tannase from S. marcescens IMBL5 produced using various agro-waste materials was carried out. Sugarcane bagasse was found to be the most suitable source for the augmented production of tannase enzyme by response surface methodology with the temperature at 40 °C, pH 4.5 and the incubation period of 96 hrs. The enzyme was quantified and partially purified through protein precipitation. The partially purified tannase with gelatin clarified about 62% of the apple juice in 3 hr of incubation at room temperature and it was gently increased with

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Liaquat, Asma, Arjumand Iqbal Durrani, and Amjid Iqbal. "Study of Physicochemical and Functional Characteristics of Calcium and Magnesium Enriched Apple Juice." Future of Food: Journal on Food, Agriculture and Society 12, no. 1 (2024): 67–77. https://doi.org/10.5281/zenodo.15013471.

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This study investigates the biofortification of apple juice with calcium and magnesium using eggshells and almonds as natural sources. Addressing the global issue of micronutrient deficiencies, our research offers a sustainable and economical solution. We fortified apple juice with essential minerals and conducted physicochemical analyses, confirming significant increases in calcium and magnesium content. The fortified juice showed enhanced antimicrobial activity and increased antioxidant capacity. Sensory evaluation indicated no significant difference in consumer acceptability between fortifi

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Coelho, Elisabete, Mariana Pinto, Rita Bastos, et al. "Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients." Applied Sciences 11, no. 5 (2021): 2443. http://dx.doi.org/10.3390/app11052443.

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Apple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to the lack of chemical characterization and standardization. In this study, industry apple aroma was characterized, allowing for the identification of 37 compounds, the majority esters (20), alcohols (7), and aldehydes (4). The storage temperature did not affect its volatile composition. Five key compounds were selected and monitored for 10 months of storage, and also compared with other three productions of another season allowing for observation of

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Pérez-Cid, Benita, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz, and Xanel Vecino. "Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices." Foods 11, no. 21 (2022): 3506. http://dx.doi.org/10.3390/foods11213506.

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Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a biosurfactant extract, with antimicrobial properties, obtained from a fermented stream of the corn wet-milling industry was introduced into an apple and orange juice matrix to evaluate the changes produced in the sugar consumption, pH, and biomass formation at different temperatures (4–36 °C) and storage time (1–7 days). It was observed that the add

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Hanh, Nguyen Thi, Nguyen Thi Trang, Tuong Van Lap, et al. "Optimizing Conditions for The Production Process of Cashew Apple Juice (Anacardium Occidentale L.) From Binh Phuoc (Viet Nam) Using Response Surface Methodology (RSM)." International Journal of Membrane Science and Technology 10, no. 2 (2023): 4177–86. http://dx.doi.org/10.15379/ijmst.v10i2.3341.

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Cashew apple is one of the promising food material sources because this fruit contains high nutrtional values. This study aims for developing cashew apple juice into a new beverage and contributing to increase economic value for the byproduct of cashew industry. In this study, by using Reponse surface methodology (RSM), four different factors (juice concentration, %acid, %aroma, Brix) in mixing cashew apple juice product were examined to determine their optimum value in order to obtain the highest acceptance of the final product. The results of performed experiments showed that the combination

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Willett, Lois Schertz. "The U.S. Apple Industry: Econometric Model and Projections." Agricultural and Resource Economics Review 22, no. 2 (1993): 137–49. http://dx.doi.org/10.1017/s106828050000472x.

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A dynamic model of the U.S. apple industry, including relationships for bearing acres, production, utilization, and allocation to the fresh, canned, frozen, juice, dried and other markets, is specified. Demands for each of these markets are modeled. Model coefficients are obtained using Zellner's seemingly unrelated regression procedure and data from 1971 through 1990. Elasticities and flexibilities are compared with other studies. Projections indicate that price fluctuations will continue in the industry when acreage is held at 1990 levels. A ten percent increase in fresh exports strengthens

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Wang, Haifen, Junwei Yuan, Lan Chen, et al. "Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice." Foods 11, no. 17 (2022): 2568. http://dx.doi.org/10.3390/foods11172568.

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Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratabl

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Furulyas, Diana, Viktória Dobó, Dóra Székely, Rentsentdavaa Chaagnadorj, Éva Stefanovits-Bányai, and Mónika Stéger-Máté. "Optimizing of extraction of bioactive components from Sea Buckthorn (Hippophae Rhamnoides L.) pomace and develope of antioxidant-enriched apple juice." Analecta Technica Szegedinensia 12, no. 1 (2018): 1–7. http://dx.doi.org/10.14232/analecta.2018.1.1-7.

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In our study, we were looking for an alternative to use of sea buckthorn pomace to open new opportunities. The dried pomace was extracted in a different method to achieve the highest antioxidant content. Ethanol and acetone were used as solvents, applied in different concentration. For the selection of the optimum extraction method, four spectrophotometric measurements were performed. With the best extract, three types of apple juice were made from apple juice concentrate by diluting it with different percentages of water and pomace extracts. The spectrophotometric measurements were also perfo

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Lyu, Fengzhi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz, Said Ajlouni, and Chaminda Senaka Ranadheera. "Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review." Processes 8, no. 3 (2020): 319. http://dx.doi.org/10.3390/pr8030319.

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Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low. Pomace is commonly disposed and thrown away as a waste, which results in environmental problems and even public health hazards. As a by-product of the apple juice processing industries, pomace contains plenty of different varieties of nutritionally important compounds, such as carbohydrates, phenolic compounds, dietary fiber and minerals. These important compounds can be r

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Moosbrugger, R. E., M. C. Wentzel, G. A. Ekama, and G. v. R. Marais. "Treatment of Wine Distillery Waste in UASB Systems – Feasibility, Alkalinity Requirements and pH Control." Water Science and Technology 28, no. 2 (1993): 45–54. http://dx.doi.org/10.2166/wst.1993.0074.

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Grape wine distillery waste developed a pelletised sludge bed in a UASB system. Product formation along the line of flow in the pelletised bed was similar to that when treating a pure carbohydrate, apple juice waste. Pelletised sludge production was about 0.14 mgVSS/mgCOD removed (as against 0.42 mgVSS/mgCOD removed for apple juice waste), indicating a low influent COD carbohydrate fraction. The pellets were not as compact as with apple juice waste and were smaller (&lt; 2 mm). The distillery waste COD ranged from 20 000 to 30 000 mg/ℓ. An appreciable amount of H2CO3*alkalinity was generat

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HARRIS, KERRI L., GERD BOBE, and LESLIE D. BOURQUIN. "Patulin Surveillance in Apple Cider and Juice Marketed in Michigan." Journal of Food Protection 72, no. 6 (2009): 1255–61. http://dx.doi.org/10.4315/0362-028x-72.6.1255.

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Patulin is the most common mycotoxin found in apples and apple juices. The objective of this study was to determine the concentrations of patulin in (i) apple cider produced and marketed by Michigan apple cider mills during the fall seasons of 2002 to 2003 and 2003 to 2004 and (ii) apple juice and cider, including shelf-stable products, marketed in retail grocery stores in Michigan throughout 2005 and 2006. End product samples (n = 493) obtained from 104 Michigan apple cider mills were analyzed for patulin concentration by using solid-phase extraction followed by high-performance liquid chroma

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Al-Farsi, Mohamed, Sana Ullah, Mohammed Al-Omairi, et al. "The Quality Characteristics of Different Fruit Juice Brands Consumed in Oman." Journal of Nutrition and Food Science Research 8, no. 1 (2019): 1–13. https://doi.org/10.52338/jonsfr.2024.4076.

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Evaluation of fruit juice quality is an important parameter in terms of consumer acceptability and international conformity standards. The objectives of this study were to evaluate the quality and sensory attributes of orange, mango, and apple juice brands consumed in Oman and to observe whether they meet the standard of compliance status and consumer satisfaction. Samples from five brands of different fruit juice products (15 samples in total) were collected to investigate the physicochemical characteristics, sensory attributes, consumer preferences, and compliance with label standards. The b

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Shirshova, A. A., N. M. Ageyeva, O. N. Sheludko, A. A. Khrapov, E. V. Ulyanovskaya, and E. A. Chernutskaya. "Biochemical composition of ciders from various raw materials." Proceedings of Universities. Applied Chemistry and Biotechnology 13, no. 2 (2023): 235–44. http://dx.doi.org/10.21285/2227-2925-2023-13-2-235-244.

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Apple tree is the most common among other fruit crops. Apple fruit is the primary raw material used in cider making. Although the majority of Russian regions are rich in raw materials for the production of high-quality cider, the development of this industry is hampered by a number of issues. As a result, the domestic market sometimes offers low-quality and adulterated products. In this work, we study the organoleptic and biochemical indicators (volatile components, metal cations, phenolcarboxylic acids and organic acids) of fermented diffused apple juice and ciders prepared from both freshly

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Çalışkan Eleren, Sevil, Şeniz Öziş Altınçekiç, and Erdinç Altınçekiç. "Biofuel Potential of Fruit Juice Industry Waste." Journal of Hazardous, Toxic, and Radioactive Waste 22, no. 4 (2018): 05018002. http://dx.doi.org/10.1061/(asce)hz.2153-5515.0000405.

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Сергей Александрович, Титов,, Ключникова, Дина Васильевна, Чусова, Алла Евгеньевна, Велитченко, Константин Александрович, and Гвозденко, Алексей Алексеевич. "Microfiltration of apple juice for apple-whey drinks." Food processing industry, no. 1 (January 10, 2023): 18–22. http://dx.doi.org/10.52653/ppi.2023.1.1.004.

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Сывороточные напитки в настоящее время являются не просто популярным функциональным продуктом, но и позволяют реализовать безотходность и экологичность производства, в частности переработку молочной сыворотки. Напитки на основе молочной сыворотки, бесспорно, способны положительно влиять как на эмоциональное состояние человека, так и физиологически благоприятно способствовать профилактике и оздоровлению населения различных возрастных групп. Представляют интерес не просто сывороточные напитки, а сокосодержащие, которые имеют приятный и освежающий вкус и наряду с этим дополнительно обогащены микр

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Brugnoni, L. I., J. E. Lozano, and M. A. Cubitto. "Potential of yeast isolated from apple juice to adhere to stainless steel surfaces in the apple juice processing industry." Food Research International 40, no. 3 (2007): 332–40. http://dx.doi.org/10.1016/j.foodres.2006.10.003.

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Salina, E. S. "Sensory evaluation of mono-varietal juices from columnar apple fruits." Horticulture and viticulture, no. 1 (March 23, 2021): 48–55. http://dx.doi.org/10.31676/0235-2591-2021-1-48-55.

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Tis study presents the sensory and biochemical traits of mono-varietal juices from columnar apple fruits grown in the Orel Region. Fruit juices from the cultivars Valuta, Zvezda Eﬁra, Orlovskaya Eseniya and Priokskoye have been assessed against the Antonovka Obyknovennaya juice as control. We used the emerging sensory scales and dictionaries to develop a sensory panel for the apple juice evaluation and analysed its main biochemical criteria. Te top descriptors in a ﬁve-point rating were used to develop the colour, ﬂavour and aroma scales for a quick juice quality evaluation, with suitable desc

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Sondhi, Sonica, Palki Sahib Kaur, Himansi Sura, Manisha Juglani, and Deepali Sharma. "Amylase Based Clarification of Apple, Orange and Grape Juice." CGC International Journal of Contemporary Technology and Research 3, no. 2 (2021): 187–90. http://dx.doi.org/10.46860/cgcijctr.2021.06.31.187.

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Amylases are starch-degrading enzymes produced by many bacteria, plants, fungi and animals. It has found tremendous application in industry. One of its applications is in fruit industry wherein amylases are used to clarify fruit juices and reduce its viscosity. In fruits, high amount of starch is present which resulted in increased viscosity of the prepared juices. This may also lead to settling of juice at bottom. Amylases act on starch component and degrade it. In the current study, amylase from B. licheniformis was used for the clarification of apple, orange and grape juices. Total suspende

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